Cheesy Pepperoni Rolls
Ingredients
- For the Dough
- 1 can refrigerated pizza dough or crescent dough
- All-purpose flour for dusting
- For the Filling
- 1½ cups shredded mozzarella cheese low-moisture
- 1 cup sliced pepperoni halved or quartered
- 2 tbsp grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- For the Topping optional but highly recommended
- 1 tbsp melted butter
- ½ tsp garlic powder
- 1 tbsp grated Parmesan optional
- Chopped parsley for garnish (optional)
- For Dipping
- Warmed marinara or pizza sauce
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Roll out the dough on a lightly floured surface into a 9×13-inch rectangle. If using crescent dough, press seams together to form a solid sheet.
- Add the filling: Sprinkle mozzarella, pepperoni, Parmesan, garlic powder, and Italian seasoning evenly across the dough.
- Roll it up tightly from the long edge. Pinch the seam and ends to seal. Place seam-side down.
- Slice into 12 pieces using a serrated knife or unflavored dental floss.
- Arrange rolls cut-side up on the prepared baking sheet.
- Brush tops with butter mixed with garlic powder. Sprinkle Parmesan and parsley if using.
- Bake for 15–18 minutes, or until golden brown and bubbling.
- Cool slightly and serve warm with marinara sauce on the side.
Notes
- Dough: Use crescent roll dough or homemade pizza dough.
- Cheese: Try provolone, cheddar, or a blend — avoid fresh mozzarella.
- Meat: Sub in cooked sausage, turkey pepperoni, or go veggie.
- Spicy: Add red pepper flakes or spicy pepperoni for a kick.
- Mini Rolls: Cut dough in half lengthwise for bite-sized snacks.
- Sauce it up: Add a thin layer of marinara to the dough (not too much!).